Traditional Shepherd's Pie
A Shepherd's Pie made the traditional British way (with lamb). A rich meat layer topped with creamy mash, this is sure to be a new family favourite! Serves 6 comfortably, would feed 8 with a side.
Nutrition Facts
Ingredients
Instructions
Add a drizzle of olive oil to a large skillet/pot over medium heat and add your lamb. Break up with a wooden spoon until it begins to brown, then season with salt & pepper. Continue to fry until completely browned and the liquid (if any) has disappeared. Pour into your baking dish and place to one side.
Add more oil as needed to the skillet/pot then add your onion, celery and carrot. Fry until they begin to soften and brown, then add your garlic. Fry for a minute longer, then stir in 2 tbsp tomato puree. Deglaze with 1/2cup / 120ml wine and allow to reduce for a couple of mins. Add back in your lamb and stir to combine.
Pour in 2.5 cups / 625ml Beef stock then add 2 tbsp Worcestershire sauce, 2 heaped tbsp gravy granules, 2 bay leaves, 1 tsp rosemary, 1/2 tsp thyme and salt & pepper to taste. Allow to gently simmer for 40-45mins or until the liquid reduces is thickens. Check for seasoning, then pour into a large baking dish. Leave to cool for at least 15 minutes, preferably until it forms a thin skin over the top (prevents mash sinking in).
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Continue Reading at Dontgobaconmyheart →Chef's Notes
Notesa) Wine - I highly recommend adding this. It adds a gorgeous depth of flavour and pairs beautifully with the lamb. Most, if not all of the alcohol will burn off, but if you're adamant you don't want to add it, just sub with more beef stock.
b) Gravy Granules - These are used to thicken the sauce and add flavour. I highly recommend using a trusted brand such as Bisto. Do not sub for a cheap tasteless brand, it'll end up tasting like perfume... If you're struggling to find gravy granules, I recommend stirring in 2 tbsp flour into the mince before the liquid is added. Fry it off for a few mins to get rid of that floury taste, then gradually pour in the liquid to avoid lumps.
c) Thickening - It's important to thicken the mince layer before it's topped with mash. Whatever the consistency is before you add the mash will be the consistency when it comes out the oven (because no steam can escape through the layer of mash). As such, don't skip the timings - 35mins minimum!
d) Seasoned Mash - It's really important to season well, then season some more. The lamb is going to be gorgeously rich, don't ruin it with unseasoned mash.
e) Tray Underneath - The gravy will begin to spill out of the sides of the dish about half way through, which is fine, just make sure your dish is on a tray to catch this (too many experiences of smoking out the kitchen with the gravy burning on the bottom of the oven)
f) Rest - Allow it to rest for 5mins after it's taken out 1. to help to retain posture 2. so you don't scold the roof of your mouth (again, from experience).
g) Serving - I recommend serving with a side of green beans. Will comfortably feed 6, can stretch to 8 with a side.
h) Calories - based on 1 tbsp olive oil, heavy cream and sharing between 6.
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Reviews from the Original Source
This is excellent except for one small thing. You should use broth concentrate instead of gravy granules. I take a whole batch of broth and cook it down till it's almost syrup-thick. Then I pour it into ice cube trays and freeze it. I use one cube for every tablespoon of "gravy granules". Those granules contain unnatural preservatives which are not good for your gut. Broth concentrate on the other hand is a superfood, very good for you.
Thank you so much for the recipe. I would only take a shepherd's pie recipe from a British person. Americans are way to liberal in changing the recipe. The best shepherd's pie I ever had was in Ireland. It was leftover from the night before. I was sick. My nose was stuffed. It didn't matter. It was the best shepherd's pie I've ever had. I will always remember that recipe and hold my shepherd's pies to that standard. I really appreciate you sharing this recipe as it definitely hits the spot.
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